Chorizo Meatballs with Crispy Potato Wedges, Mint Chimichurri & Marinara

This recipe is adapted from a dish I had at a french restaurant once. I loved it so much that I went home and just a couple days later tried to recreate the flavours! This recipe serves 2, but feel free to double it! It might seem complicated, but really the only thing that takes a little time is the chimichurri! and by "a little time" I mean it takes approx. 10 minutes. The rest is easy, especially if you use a store-bought marinara like myself. I just warm it up on stove top and its ready to go! My favourite is Kirkland Organic Marinara from Costco. it is clean, sugar-free, and whole30 compliant.

Let's start with the potatoes and the chorizo meatballs. Preheat your oven to 425 degrees. I find that it's pretty important to blot off the excess moisture from the potatoes after they're cut into wedges. then I toss them in a Tablespoon of EVOO and salt and pepper. they always come out of the oven crispier that way! As for the chorizo, I buy the sausage from my local butcher. They are housemade, uncured, and sugar-free! spicy as hell too but I'm not complaining! I remove the casings, and roll into balls about an inch in diameter! The meatballs and wedges go in the oven together, baking for the same about of time. 25 minutes. done and done.

Chimichurri.

Seriously, if you've never tried it.. It's a game changer. The key is using fresh herbs! I added fresh mint to this one which is always refreshing. You really only need a small amount because it is so packed with flavour! This recipe will leave you with leftovers so you can use the rest throughout the week on steak, potatoes, or lamb. whatever you want really.